Soba Inari
Soba Inari Recipe – A Unique Twist on Traditional Inari Sushi
If you love Japanese Inari Sushi, you have to try this fun variation - Soba Inari! Instead of stuffing sweet simmered tofu pouches with sushi rice, this version uses soba noodles tossed in mentsuyu and sesame oil. The combination of chewy buckwheat noodles, juicy inari pouches, fresh ginger, and green onions makes this dish refreshing, savory, and incredibly satisfying.
I love making these for quick lunches, light dinners, or bento boxes because they’re easy to prepare and feel a little special without much effort. If you already keep Inari packets in your fridge, this recipe comes together in just 20 minutes.
Why You’ll Love This Soba Inari Recipe
Easy to Make: Simple ingredients and minimal cooking make this a great weekday meal.
Perfect for Bento: These noodle-filled tofu pouches travel surprisingly well for lunch boxes or picnics.
Light yet Satisfying: The soba noodles make this dish refreshing while still filling enough for a meal or snack.
A Fun Twist on Inari Sushi: If you enjoy traditional Inari sushi, this noodle version is a delicious new way to enjoy tofu pouches.
Tips for the Best Soba Inari
Use fresh soba noodles if available for the best texture.
Rinse the soba noodles well to prevent sticking.
Lightly toast sesame seeds for extra aroma.
Store leftover inari packets in an airtight container in the refrigerator for up to 1 week.
What is Soba Inari?
Soba Inari is a creative variation of traditional Japanese Inari sushi. Instead of vinegared rice, sweet simmered tofu pouches are stuffed with seasoned soba noodles. The result is savory, refreshing, and perfect for warmer weather or light meals.
RECIPE
Servings: 8 pcs
Time: 20 minutes
Ingredients:
8 pcs square inari packet (inari age), recipe is here
2 servings soba noodles
1 1/2 tbsp mentsuyu
1 tbsp sesame oil
sesame seeds
grated ginger
green onions (chopped)
Instructions:
Cook the Soba Noodles:
Follow the package instructions to cook the soba noodles.
Once cooked, drain and rinse under cold running water to remove excess starch.
Season the Soba:
Transfer the drained soba to a bowl and mix with mentsuyu, sesame oil and sesame seeds.
Stuff the Inari Pouches:
Open each inari packet (inari age) to create pockets.
Take a portion of seasoned soba noodles and gently stuff it into the pouch in a circular motion.
Garnish and Serve:
Top each soba-stuffed pouch with chopped scallions and grated ginger.
Serve immediately or pack into a bento box for later
My Kitchen Tool: Yukihira Cooking Pot
FAQ
Can I make Soba Inari ahead of time?
Yes! You can prepare them a few hours ahead and keep them refrigerated until serving.
What kind of soba noodles should I use?
Both dried and fresh soba noodles work well. Fresh noodles tend to have a softer texture.
Can I use udon noodles instead?
Yes, udon also works great if you prefer a chewier texture. I also have Inari Udon Recipe
Is Soba Inari served cold or warm?
It’s typically served chilled or at room temperature.
How long do leftovers last?
The seasoned inari packets can last up to 1 week refrigerated, but assembled Soba Inari tastes best the same day.
You May Also Like This Recipe
How to Make Homemade Inari Age - Learn how to make sweet simmered Inari pouches at home.
Temari Sushi Recipe - Try these colorful bite-sized sushi balls next.
Kitsune Soba Recipe - If you love aburaage and noodles, try Kitsune Soba too.
Japanese Bento Ideas - Try my Karaage Bento for your family
